Simple and satisfying. These braised pork steaks take on all the flavors of the vegetables they are braised with creating a one pan meal.
Substitutes: pork tenderloin (slice medallions from it) or pork sirloin chop
Ingredients
- 2 tablespoon olive oil
- salt & pepper as needed
- 2 pork sirloin steaks about 1½” thick
- 2 clove garlic peeled & sliced
- 1 large onion, halved and sliced into slivers
- 1 pound whole cherry or grape tomatoes
- 1 can white beans drained & rinsed
- 2 tablespoon sage leaves sliced, plus more for garnish
- 1 cup chicken broth or as needed
Directions
Heat 1 tablespoon of the oil in a skillet set over medium-high heat. Season the pork sirloin steaks well with salt and pepper. Sear them in the skillet on both sides until well browned. Transfer to a platter, and keep warm.
Reduce skillet heat to medium, add the remaining 1 tablespoon oil and the garlic slices; cook until fragrant, about 1 minute. Add the onion and continue cooking until tender, about 6 minutes. Add the cherry tomatoes and cook until they begin to pop, about 6 minutes. Stir in the white beans and sage leaves. Season with salt and pepper to taste.
Return the pork chops to the skillet, adding enough broth to come about ¼ of the way up the side of the skillet. Cover, reduce heat to low, and cook 10 minutes. Remove cover, adjust seasoning, and continue cooking 15 minutes, or to desired doneness.
Remove meat from skillet and let it rest about 4 minutes. Reduce the liquid in the beans, tomatoes and onions if desired. Pour the bean mixture onto a serving platter, topping it with the pork sirloins. Garnish with additional chopped sage and serve warm.
This is pretty much the same as the Martha Stewart recipe. Delicious
Love rutabagas, that sounds great. It is good a recipe for them!
with Lou Bega.
Funny name and appearance indeed. It’s also a formidible weapon if someone tries to mug you.
Think I might do something similar to this recipe but use sweet potato instead, we have some of them and marscapone and this would be a great way to use them.
Thanks for the reminder, Greg. I rarely see a rutabaga for sale, so they slip my mind. Next time I can get my hands on one, I’ll be adding it to the menu. They are called swedes in the UK. And I’ve heard they carve those instead of pumpkins for Halloween in Ireland. Rutabagas are rather silly looking, but your photo makes it look downright attractive!
Do you work for the Rutabaga Marketing Association?
LL
So, I’ve largely ignored rutabagas at the market all these years. But now that you’ve inspired with this lovely recipe, I might just have to tuck one under my arm the next time I’m at the store (I shop without a basket a lot, too!). Have a great weekend, Greg!
Greg, I have returned to print this recipe out, realizing how perfect it will be with our short ribs for a Sunday supper with friends.
…I’ve never cooked rutabaga and I don’t know that I’ve ever eaten it either. I do like root vegetables but generally favor those from Latin America. Is there any kind of distinct flavor to these?
Somewhere between a sharp turnip and a sweet cabbage…
I think the funny part is you don’t care much for football, right?!! That is one seriously large rutabaga. I need to find a farmer’s market closer to me.
Thank you for posting this after you teased your readers about the recipe — love this and eager to make my first rutabaga recipe.
cooked a rutabaga, though I do love veggie purees, and so think this lovely thing would be right up my alley. I can’t say that I see them often in the market, I’ll have to keep my eyes peeled for the funny little buggers.
They were TOTALLY laughing at you because you are so freakin’ funny! This post had me dying. But, yeah, I adore rutabaga and can’t wait to make this!
Greg,
This looks like it would be a great dip with some veggies or toasted pita. Or would you serve it as a side for a change-of-pace from mashed potatoes? (No offense, mashed taters.)
Jameson
ok you are so super funny! laughing all the way through the post… (even if the rutabaga had something to do with it.) i love all root vegetables and this puree looks FANTASTIC!!!